- [Narrator] We are Sorted, a group of
mates from London exploring the
newest and best in the world of food whilst
trying to have a few laughs along the way.
We've got chefs, we've got normals,
and a whole world of stuff for you to
explore, but everything we do starts with you.
- Hello, my name's Ben and this is Barry
- This week, not one, not two, but three
different fish tacos.
- Hello everyone, in front of us is the
most excellent of days, we have lots of
fish tacos, they vary in time, effort,
ingredients, and we're going to talk about
which one is worth doing, and we're
going to start with you.
- Yes, a speedy mackerel taco, or taco.
For me a taco, it has to be speedy, and
boy, this one is fast, blink and you're
going to miss it. Let's get started.
To make my tacos, I'm going to be using a
beautiful oily mackerel, and some corn tortillas,
my crema is being made up of sour cream,
double cream, and a lime, and my
salsa; pineapple, coriander, half a
white cabbage, red chili, and of course,
one of these.
For my crema, sour cream, double cream, and
a lime into a bowl, and mix it up.
And don't forget to season.
We're now moving onto my salsa, I'm
taking half a pineapple and chopping that up,
chili, coriander, and half a white cabbage, I'm
sticking it into this. This makes what is
already a speedy salsa into a speedier and
easier salsa, by using one bowl and two blades.
We're now going to swap in the thin slicing
disk, so we can slice it into the same bowl.
Add some seasoning, and mix it up.
Now to move onto my fish, and I'm
using mackerel, which I think is massively
underrated, it's not only delicious and
oily, but also one of the of the most beautiful
fish you could lay your eyes on.
I'm going to stick these filets onto a
baking tray, and then blow torch them, now
don't worry if you haven't got a blowtorch, you
can do the same thing under a grill.
All we're doing is blackening the skin, which
brings out the oiliness of the fish,
hence why you can see it catch alight every now
and then. This will cook the fish right through,
and bring out the best of it's flavors.
All I have to do now is warm up my
corn tortillas, I'm good to construct.
- Speedy and summery
- Pretty good, pretty good
- But, what if you took a fish taco, and
made it vegan. So you get rid of the fish.
So yeah technically it's not a fish taco, but
if you're looking for a fish taco and you
don't want fish or dairy in your taco,
this is a delicious taco.
I'm absolutely going to town with these, so
there's quite a lot to do, but I'm hoping that
they're going to hold up in comparison to the
other two. Here are my ingredients.
For my aubergine filling: two aubergines,
plain flour, corn flour, salt, sesame seeds,
chili flakes, nori sheets, and sparkling water.
I'm going to make a banging pickle to cut through
all that delicious fried fat, by pickling a
red cabbage in some cider vinegar, and some sugar.
For my creamy vegan white sauce, some herbs,
mustard, vinegar and some vegan mayonnaise.
And to serve, flour tortillas, and a
shredded lettuce. So yeah a fair old bit to
do, but to make things a little easier, I'm
using one of these.
First I'm going to make a pickle, got to
start that early because it's gotta cool down in
the fridge to pickle,
equal quantities of water and vinegar in a
pan, with some salt and some sugar, going to
bring that up to a boil, and let it simmer for a
minute, meanwhile I'm going to shred my
red cabbage into thin slices using a food processor,
and then all that delicious red cabbage goes in
with your vinegar mix, make sure it's all nice and
covered, and then that simmers away and again for
another two minutes.
Swap out the thin slicing disk for a thick one,
I'm going to slice up an entire lime, which I've
never done before.
Look at that.
The lime, cabbage, and all the liquid goes into a
bowl, give it a stir, I'm leaving that to
cool down while I crack on with all the
other stuff. going to quickly knock up my
vegan white sauce, vegan mayonnaise, adding in
some American mustard, and cider vinegar,
same as we used before, oregano, celery salt and
onion granules. Stir it up.
So in order to hold up against the other two
fish tacos, I want to try and emulate the
fishy flavor that you would get without
using fish, so in a spice grinder I'm
using nori sheets, chili flakes, and
toasted sesame seeds, to create that
lovely delicious umaminess.
I'm going to slice my aubergines into
chunks about this size, and then they get
tossed into my delicious powder.
So the reason I've used the spice grinder is
because it's humanly impossible to get the
nori that fine, and look at that, you get a
beautiful even fine coating over the whole of your
aub. Nearly there, we're going to make a batter now
using corn flour, plain flour, salt, and
enough sparkling water to get a
consistently like this.
And then the aubs go into the batter.
Just going to give these a flip, make sure that
they're frying all over,
and finally I'm fishing my aubergine out the
oil, and putting it on some kitchen towel to drain.
going to get a nice bit of color on my tortilla by
chucking it in a dry flat pan.
Some of those limes,
and cabbage, and finally a drizzle of the sauce.
- I like that, pickled cabbage,
baja style, but not classic if we
come over here we have the classic fish taco.
For this final taco, we are using fish,
white fish, cod, and that's going to be in a
delicious batter with mustard and
oregano flavors, we're going to serve it with a
white sauce, a pico de gallo, which is
tomato, coriander, jalapeno, onion and
lime, and best of all we're going to make our
That's plain flour, salt, olive oil and
some water, and to do all the hard work of the
taco making, I'll use one of these.
And that's where we going to begin.
Plain flour, with a little bit of baking powder,
salt and olive oil, into our bowl of our
stand mixer and with the dough hook we're
going to begin to knead it together, then
add in the cold water, and knead for about
5 minutes until you've got a really
soft elastic dough.
One of the most delicious things about this
recipe is the classic baja style, the
fish goujons are cooked in lard,
so whereas the first one was the
oily mackerel, it needed no oil,
Mike's was vegetable oil, this is
lard, heat it up in a pan.
While the dough kneads away for 5 minutes, that
gives you time to dice up some tomatoes, take out the
middles, and dice them nice and fine, and then
add to it finely diced onion, coriander,
jalapeno and juice for lime. Season up, and
that's pico de gallo.
The dough should be really really soft,
like that, and that's because it's been
well kneaded, and it's got a fair amount of
oil in it in comparison to the water, roll them
into small balls, about that size,
and leave them on a flour tray.
The white sauce is one that we were taught by a
guy called Ricky in LA, he has a fish taco van,
this is the classic sour cream, whole milk,
mayonnaise, mustard. The batter for the fish is
also really simple, dry ingredients in first:
plain flour, baking powder, salt, and then
add in the water. Once you've got a
batter, we're going to finish it off with mayonnaise,
just a tablespoon, and some dried oregano.
The fish I'm going for is cod loin, with
something quite meaty, we're going to cut it
into goujon or finger length pieces.
Once are those rested, it's nice and soft,
do two things; one, preheat a dry flat pan on the
hob to cook them, and number two attach the
lasagna roller onto your machine, and then,
at a relatively low speed, you've got control,
pass it through at one point, turn it through
90 degrees and pass it through again,
and then another 45 degrees and go again,
basically you want to roll it out, but try and
keep it round.
Once they're nice and thin, and I have gone to
about the thickness of number 5 out of 9 on the
pasta roller, then they go into a really hot
pan, they should only need 30, 45 seconds on
each side, if it's super hot.
Once your lard is up to 180 degrees Celsius,
then season your fish, dust in flour,
dip in the batter, and fry it until golden crisp.
- Right well, we need to start by eating them,
so let's get stuck in.
Couldn't get the crisp skin.
- Cheers lads,
- Macka tacos.
Oh, that sauce is amazing.
- Not everyone likes mackerel, because it is
that kind of oily fish, for me with that
pineapple, that is brilliant.
- So how long did that take you to make?
- About 10 minutes.
- 10 minutes, that's pretty good,
if you've got a craving for a taco.
Right, I'll talk about something that's
not only not bad, it's not...
And it's not fishy, so try my vegan aubergine.
- I know.
- That's a bit special, wahh.
- You do not miss the fish, I mean it's not,
- Not at all.
- Well, the weird thing is, 75% of tacos probably
don't have fish in the first place, it's
only because we've called this fish taco that
this stands out, but with the seaweed and the
baja style batter, but almost more tempora like,
because it's just sparkling water and flours,
it's really crispy.
- I'll tell you one thing, it was effort, it
did not take 10 minutes.
- How, how how many?
- I reckon, for me, start to finish it
took about half an hour, that's fair isn't it.
Come on then. I've been waiting for
three hours for this.
Cor, cheers, olay.
- That's what I hoped it would be,
and it is exactly that.
- It's very rare that I go to the
effort of getting lard just to fry something, but
that is the classic way it's done baja style, and
it adds so much.
- Look at that cross section!
- What happened to, what have you been,
what's he been doing to you?
- Now the most effort in all of that was the
tortilla, what do we think, homemade?
- That's a homemade tortilla? Mate well done,
and I could nail about four of those, easy,
without even breathing. How long did it take you?
- End to end, just over an hour?
- I've got a craving for a taco.
- Grab and go
- 10 minutes
- Mid week meal
- You could do that, half an hour.
- Get back home, I can imagine myself
making that, that is, that is a proper treat,
that's I've got to guess round.
- I love the aubergine, because it was
completely different, and I was not expecting it
to be able to stand up to the other two, and I
really believe it did. Aubergine was my favorite,
the vegan one.
- I think the vegan one was the cleverest, the
one I would do, my go to would be the mackerel
- Blow torch the mackerel, I'm a big fan of
mackerel, it's another good use for it,
rather than the same things I always cook with it,
that was clever, that was delicious,
that one there with the mackerel is my go to.
- It's useful.
- Aubergine is my favorite, and it goes to
show, the best fish taco out there
- Doesn't have any fish in it.
What do you guys think, uh keep your
comments coming, also keep suggesting the
thing that we should make and compare next,
because it all comes from you, and we
love doing this, it's a really good day for us,
so thank you very much.
- We'd love to know which of those you're
most likely to make at home, you're
probably going to have to cook them to
work that out, the links are down below.
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click that red button, ring that bell, and
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- Yeah? Good.
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Check it out if you're interested,
thank you for watching, and we'll see you in a
- My bottoms fallen out.
- How did you do that?